How To Cook Sausage On A Blackstone Griddle
Meaty, juicy, and perfectly cooked with crisp skin, cooking sausage on a Blackstone Griddle is easy. Expand your Blackstone recipe collection and learn how to cook sausage on a Blackstone Griddle today!
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No boiling, no precooking, no splitting, and no slicing the sausage open is needed when you make sausage on a Blackstone Griddle! Plump, meaty sausage retain all their juiciness when you cook them this way. Whether you’re noshing on sausage as a part of a meal or in a but with peppers and onions, this is an easy recipe to master.
What Kind Of Sausages Can You Cook on a Blackstone Griddle?
You can cook any kind of sausages on your outdoor griddle! From garlicky Octoberfest sausage to bratwurst, spicy Italian, or your favorite Polish sausage, any kind will work with this no-split sausage technique.
What you’ll love about Cooking Sausage On Your Blackstone Griddle
- Cooking outside means you won’t heat up your kitchen!
- Cook as many sausages as you need, all at once!
- Get perfectly cooked sausage every time!
Ingredients
- Sausages – About a pound of your favorite link sausage.
- Oil – Use oil with a high smoke point, like avocado oil.
- Water – In a squirt bottle, for steaming.
You’ll Also Need
- Blackstone Griddle – Preheated according to the manufacturer’s directions.
- Tongs
- Wide spatula
- Cooking dome
- Squirt bottles – For holding the oil and another for the water.
How To Cook Sausage On A Blackstone Griddle
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your Blackstone griddle to medium-high heat according to the manufacturer’s instructions. If you are using a larger griddle, one burner is usually enough for this amount of sausage.
Add enough oil to coat an area about 8 inches in diameter on the flat top. Spread the oil around with a spatula so the sausages brown evenly without sticking.
Carefully place the raw sausages onto the oiled section of the griddle. Cook for 2 to 3 minutes on the first side until browned, then flip and cook the second side for another 2 to 3 minutes. Tongs work especially well here for turning the sausages without piercing the casing.
Cover the sausages with a cooking dome or basting cover. Lift one edge of the dome and squirt a little water beside the sausages to create steam, then quickly cover them again.
Steam the sausages for 3 to 4 minutes, allowing the heat and moisture to cook them through more gently.
Repeat the steaming process one more time. Once the steam has mostly disappeared, remove the dome carefully.
Use a digital meat thermometer to check the internal temperature. The sausages are ready when they reach 165°F. If they are not fully cooked yet, repeat the steaming step again until they come to temperature.
Add a little more oil if needed, then increase the heat to high to crisp the sausage casings. Cook for about 2 minutes per side until the outside is nicely browned and crisp.
Serve hot and enjoy!
Chef Jenn’s Tips
- Don’t poke the sausage while they’re cooking, or the juices will escape.
- Sausage can be safely consumed if the internal temperature is 165-F. Use a good digital meat thermometer to test the internal temperature.
- Lean the sausage up against each other to brown on the curved side. This will hold them while they brown.
- Watch the heat, turning it down if the sausage get too brown, or move them to a cooler spot.
Make It A Meal
Wondering what to serve with sausages cooked on a Blackstone griddle? Why not add a side of potatoes cooked on the blackstone, or griddle some asparagus along with it. There’s plenty more you can pair with amazing sausage, including:
- Sauerkraut with apples and bacon
- Spaetzle
- Corn fritters
- and amazing cookies for dessert.
Storage
Leftover sausage can be kept in an airtight container in the fridge for 3-4 days. Warm them up in the microwave, covered and in a low oven, or slice them down the middle and open them up and warm them in a skillet.
Frequently Asked Questions
After the griddle is hot, the sausage should only take 10-12 minutes before they’re fully cooked.
No! Splitting a sausage open just dries them out. Cook them this way, with a combination of steaming and browning, to get them perfectly cooked without splitting them in half!
If your sausages are keto (no added starch or sugars) then yes, this sausage recipe is keto. Even with sausage with fillers in them, this recipe is also low-carb.
Sausage on a Blackstone Griddle
Equipment
- Tongs
- Squirt bottles
Ingredients
- 1 tabelspoons oil
- 1 pound sausage links
Instructions
- Preheat your Blackstone Griddle to medium-high, according to the manufacturer's instructions. One burner should suffice if you have a larger griddle.
- Add the oil to the hot griddle to lightly cover an area about 8-inches in diameter on the flattop.
- Carefully set the raw sausages onto the oiled section and let them brown for 2-3 minutes. Flip the sausage over and brown the other side for 2-3 minutes.
- Add the cooking dome to cover the sausage, then lift one side of the dome, and squirt some water next to the sausage to create steam. Cover the sausage with the dome and let them steam for 3-4 minutes.
- Repeat the process to steam the sausage one more time. Remove the lid when the steam has died down.
- Check the internal temperature of the sausage with a meat thermometer. Sausage can be safely eaten at 165-F. If the sausages aren't close to 165-F, steam them one more time.
- Adding more oil if needed, turn the heat up to high to crisp the sausage skin. Cook them for 2 minutes per side to crisp the skin.
Notes
Chef Jenn’s Tips
- Don’t poke the sausage while they’re cooking, or the juices will escape.
- Sausage can be safely consumed if the internal temperature is 165-F. Use a good digital meat thermometer to test the internal temperature.
- Lean the sausage up against each other to brown on the curved side. This will hold them while they brown.
- Watch the heat, turning it down if the sausage get too brown, or move them to a cooler spot.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I’m just getting into my Blackstone and this was very helpful. My sausages turned out great!
I love sausages and cooking them this way brings out so much flavor! Appreciate the very clear instructions, as well!
These cooked perfectly! Kids are asking for sausages again tonight as a result 🙂
We have cooked a lot of sausages on the outdoor grill, but I have never used a cooking dome or water. So I thought why not try. I don’t have a cooking dome, but we improvised and used a metal mixing bowl with handles.
The sausages came out perfectly, tender but with a nice crisp exterior. I think I will be buying a proper cooking dome now!
This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!